These blueberry muffins are incredibly soft and moist with crispy sugar-crusted tops that are baked to perfection. They are packed with juicy blueberries and are super quick and easy to make. They are my best blueberry muffins to date!
During our home renovation, I was forced to declutter, which was a good thing. You don’t realize all the unnecessary things you have until you have to go through it all. And lately I’ve been finding myself trying to minimize and simplify all aspects of my life by asking myself “do I really need this?” Even with my everyday grocery shopping and cooking.
I know many of you are fans of my Bakery Style Blueberry Streusel Muffins. This is an easier yet just as tasty version of that recipe. First off, instead of a streusel, I simply topped my muffins with a generous sprinkling of granulated sugar. Instead of using two leavening agents, I just used one. This recipe uses vegetable oil instead of melted butter: that way you don’t have to worry about the rest of your ingredients having to be at room temperature. I substituted some of the milk for Greek yogurt for a softer and more moist texture. I reduced the amount of vanilla to let the natural flavor of the blueberries and other ingredients shine through. I also baked these muffins at one temperature throughout, again just simplifying the process. And the results are just as amazing, I might even say better. Try it out and let me know what you think.
The inside of these muffins is soft and fluffy like a cake. The exterior is pleasantly hearty and crusty like you would expect from a muffin. The taste is moist and flavorful like a rich vanilla butter cake with sweet notes of blueberries.
Little Sweet Baker TV
The Best and Easiest Blueberry Muffins
These blueberry muffins are incredibly soft, moist, packed with juicy blueberries and baked to perfection.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Ingredients
- 2 & 1/2 cups (310g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 & 1/4 cups (250g) granulated sugar, divided
- 2 large eggs
- 3/4 cup (188ml) milk
- 1/4 cup (60g) Greek yogurt
- 2 tsp vanilla extract
- 1 & 1/2 cups (230g) blueberries
Instructions
- Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
- In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, yogurt, and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
- Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Notes
Muffins are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Keywords: blueberry muffin recipe, best blueberry muffins, easy blueberry muffins
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Hi! I have tried the other blueberry recipe and was very good. Now I am going to give it a try to this one. I would please ask you to mention how large are the muffins (eventually in cm) because I have more tray and I do not know which one I should use. Thank you in advance!
P.S. I am still waiting for the apple muffin recipe 🙂
My muffin pan is 7 cm in diameter at the top, 5 cm in diameter at the bottom, and 2.5 cm deep. Thanks for reminding me about the apple muffins. Let me know what kind of apple muffins you are looking for, and I’ll start working on it for you:)
Hi Lily, and thank you for your reply! I am looking for muffins with apple cubes inside, fluffy without being too moist. You are the best! I just made the banana muffins also and were great! Though I think my favorites are “easy blueberry muffins”! Thank you!
★★★★★
You’re very welcome, and thank you again for your kind words! Here’s an apple muffins from King Arthur Flour that looks incredible. It has apple chunks in it and keeps for days. https://www.kingarthurflour.com/recipes/apple-muffins-recipe
I hope you like it!
I tried your recipe for the first time. But the measurements are very weird like 188 ml of milk? Any reason why this is so. I did not use the exact measurement so it was estimated. If you do not have large eggs just standard one, I just used an extra egg. At the end the mixture is not thick based on the comments – mine was kinda of not too thick nor too thin could easily scoop it up like a thick batter. But the muffins turned out great! Hahahah! Maybe beginner’s luck:-9) Thank you for the recipe. One more question – you do not need to butter the muffin tray before putting in the muffin paper cups?
Yes 188ml does seem a little strange, but my 1 cup liquid measure is 250ml, so 3/4 is 187.5ml, and no you do not need to butter the pan before putting the paper liners in. Well, I’m glad it all turned out great!
I love this simplified recipe! So easy to whip up. I find most baking recipes too sweet, so I reduced the sugar in this to 1/2 cup, and it was still delicious! And I used about a Tablespoon for sprinkling on top, which was enough. I used 1 cup of frozen blueberries, and baked only for 15 minutes (I frequently reduce baking times – maybe it’s my oven, but I also prefer things slightly underdone.) They we’re perfect! My whole family (including 3 kids) gobbled them up! I snatched a few to keep for school lunches and put them in the freezer- they were perfect. Thanks Lily for yet another great recipe! I love many of them!
★★★★★
Hi Whitney,
Thank you for your kind words and lovely feedback – much appreciated! I’m thrilled your whole family loved the muffins. Enjoy and have a lovely day!
The muffins were really good fresh, but had a distinctive baking soda taste the next day. Why?
Hi Barbara,
The recipe calls for baking powder. Did you use baking powder or baking soda?
I don’t have Greek yogurt/yogurt. Is there a substitute? Can I leave it out? Thank you.
You can substitute it with the same amount of sour cream, mayonnaise, apple sauce or an additional 2 tablespoons of milk. I hope that helps and enjoy!
Thanks. Another question, can the blueberries be frozen blueberries?
Yes you can use frozen blueberries. Keep frozen and extend the bake time for 5-10 minutes.
Is the batter supposed to be thick? My batter came out to be very thick.
Yes, the batter is suppose to be thick. How did the muffins taste?
It is a little too dense for me (not a blueberry fan), but the flavor is pretty good. Family seems to like it. Thanks a lot for the recipe! I am also thinking of pureeing blueberries next time and using them to make muffin. Do you have a recipe for that?
I don’t have a recipe using blueberry puree, but here’s a recipe that looks amazing and uses cooked mashed blueberries http://www.eatcakefordinner.net/2011/02/best-blueberry-muffins-ever
I have made your other blueberry muffin recipe quite a few times. And it is bar none the best recipe I have ever used. I often make them for my Sunday School class. And I have shared the recipe with a friend who also has tried it. I do one little modification to it, and that is make more streusel. I generally get 15 muffins that are plenty big, so you have to have extra. Besides, it is the best part and some of it falls off, so I always make 1.5 or 2x. I can’t even count how many times people have requested the recipe or told me the muffins are “amazing.” My Pastor says they are “world class.” I have a friend who is having a morning wedding wedding with a brunch this Fall, and she requested that I make a few dozen of them for her wedding. So tonight I made this recipe just to see how it compares. It is easy. But I really prefer the other one.
★★★★
Hello again Jennifer,
Thank you for your honest review. I’m glad you like the bakery style blueberry muffins so much and I hope everyone enjoys them at the wedding!
Super quick, easy and tasty! Love it!
★★★★★